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The Ultimate Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup in white bowl with golden broth and fresh herbs
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This nourishing Anti-Inflammatory Turmeric Chicken Soup is packed with wholesome vegetables, lean chicken, and the power of turmeric and ginger for an immune-boosting, anti-inflammatory meal. Perfect comfort food with 25 grams of protein per serving.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
  • 3 cloves garlic, minced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup brown rice
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, leek, and garlic. Cook, stirring occasionally, until fragrant and onion is translucent, about 3-4 minutes.
  2. Add the carrots and celery to the pot. Continue cooking until all vegetables are softened, about 4-5 more minutes.
  3. Add the chicken pieces to the pot and cook, stirring frequently, until browned on most surfaces, about 5-6 minutes.
  4. Stir in the chicken broth, water, rice, turmeric, ginger, black pepper, and salt. Bring to a rolling boil, then reduce heat to low.
  5. Cover and simmer for 25-30 minutes, stirring every 10 minutes, until rice is tender and chicken reaches 165°F internal temperature.
  6. Remove from heat and let rest for 5 minutes. Taste and adjust seasoning. Serve garnished with fresh parsley or cilantro.

Notes

  • Use fresh ginger for maximum anti-inflammatory benefits. Black pepper helps absorption of turmeric’s curcumin.
  • If leeks unavailable, substitute with 3 green onions or additional 1/2 yellow onion.
  • Soup tastes even better the next day. Store refrigerated up to 3 days or freeze up to 3 months.
  • Add extra broth when reheating as rice absorbs liquid during storage.

Nutrition

Find it online: https://www.benefitiany.com/anti-inflammatory-turmeric-chicken-soup/